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<p>The impact of low-temperature plasma-activated water soaking treatment (0&#xa0;min, 5&#xa0;min, 10&#xa0;min, 15&#xa0;min, and 20&#xa0;min) on the browning of fresh-cut potato slices and strips was examined. The results showed that soaking for 10&#xa0;min (slices) and 15&#xa0;min (strips) significantly delayed browning and preserved quality. Compared to the control, LPAW treatment reduced weight loss by up to 22.0%, and decreased relative conductivity by 3.33% and 2.99% in slices and strips, respectively. The browning index decreased by 25.5%, while polyphenol oxidase (PPO) and peroxidase (POD) activities were reduced by 1.55 U/kg and over 30%, respectively. Meanwhile, PAL activity increased by up to 1.36 U/kg, and the contents of ascorbic acid, total phenols, and flavonoids increased by up to 8.6%, 16.3%, and 12.9%, respectively. Furthermore, malondialdehyde (MDA) content was significantly lowered, indicating reduced membrane lipid peroxidation. These results demonstrate that LPAW soaking effectively inhibits enzymatic browning, enhances antioxidant capacity, and extends the shelf life of fresh-cut potatoes.</p>

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Effect of low-temperature plasma activated water on browning of fresh-cut potato with different shapes

  • 期刊论文

  • 发表日期：

    2025年7月29日

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  • Yanli Guo,
  • Chenmeng Xu,
  • Shuaiyu Guo,
  • Xinyu Yang,
  • Rongfei Zhang,
  • Xiangyou Wang

摘要

The impact of low-temperature plasma-activated water soaking treatment (0 min, 5 min, 10 min, 15 min, and 20 min) on the browning of fresh-cut potato slices and strips was examined. The results showed that soaking for 10 min (slices) and 15 min (strips) significantly delayed browning and preserved quality. Compared to the control, LPAW treatment reduced weight loss by up to 22.0%, and decreased relative conductivity by 3.33% and 2.99% in slices and strips, respectively. The browning index decreased by 25.5%, while polyphenol oxidase (PPO) and peroxidase (POD) activities were reduced by 1.55 U/kg and over 30%, respectively. Meanwhile, PAL activity increased by up to 1.36 U/kg, and the contents of ascorbic acid, total phenols, and flavonoids increased by up to 8.6%, 16.3%, and 12.9%, respectively. Furthermore, malondialdehyde (MDA) content was significantly lowered, indicating reduced membrane lipid peroxidation. These results demonstrate that LPAW soaking effectively inhibits enzymatic browning, enhances antioxidant capacity, and extends the shelf life of fresh-cut potatoes.